Pear-Pecan Stuffed Pork Crown Roast

Recipe

Main Dish
Pear-Pecan Stuffed Pork Crown Roast

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4.8 out of 5 stars
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5 ratings

Recipe Data

16
Servings
40min
Prep
3hr45min
Total

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    Description

    Special order a pork crown roast from your local Hy-Vee meat department. They'll French the bones and tie it together for you, so all you have to do is stuff and bake it!

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1 (9-lb.) pork rib crown roast, about 16 ribs; Frenched and tied
    8 c. Hy-Vee Bakery stuffing bread
    1 c. Anjou, or Bosc pears, cored and chopped
    1 c. red seedless grapes, halved
    1 c. Hy-Vee pecan pieces
    2 tbsp. fresh Italian parsley, chopped
    1 tbsp. fresh thyme, finely chopped
    2 tsp. fresh rosemary, finely chopped
    ¼ tsp. Hy-Vee ground black pepper
    ¼ c. Hy-Vee salted butter
    ¾ c. Hy-Vee Short Cuts chopped white onions
    ¾ c. celery, sliced
    1 ½ to 1-3/4 c. Hy-Vee vegetable stock
    ½ c. Hy-Vee apple jelly
    1 tbsp. Hy-Vee apple cider vinegar

    Things To Grab

    • Roasting pan with rack
    • Aluminum foil
    • Large bowl
    • Large skillet
    • 2-quart baking dish
    • Meat thermometer

    Directions

    1. Preheat oven to 325 degrees. Remove pork from refrigerator 30 minutes before roasting. Place pork bone tips up, on a rack in a roasting pan. Press a ball of foil into center of roast to hold open. Roast for 2 hours. Remove from oven; remove foil.

    2. Toss together bread cubes, pears, grapes, pecans, parsley, thyme, rosemary, and pepper. Melt butter in skillet over medium heat. Cook onions and celery 5 minutes or until softened; toss into bread mixture. Toss with enough stock to moisten.

    3. Combine apple jelly and vinegar; set aside. Spoon stuffing loosely into the crown. Cover with foil. Place remaining stuffing in a lightly greased 2-quart covered baking dish. Roast stuffed crown and stuffing for 45 minutes, occasionally brushing with jelly mixture. Uncover stuffing and roast 15 minutes. To carve, remove the string and stuffing and cut between the rib bones. Serve slices with stuffing. 

    Nutrition facts

    Servings

    510 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 140mg
    • Sodium: 320mg
    • Total Carbohydrates: 23g
    • Protein: 44g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 10%
    0%
    Vitamin D 10%
    0%
    Potassium 15%

    Recipe Source:

    Seasons December 2019